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Cider Digest #0178
Subject: Re: Cider Digest #177 Tue Sep 29 11:00:03 EDT 1992
Date: Tue, 29 Sep 92 10:54 CDT
From: jimf@iwtdr.att.com
>From: Dan Drumm <DRUMM@cnsvax.uwec.edu>
>Subject: Re: Cider Digest #176 Mon Sep 28 18:00:03 EDT 1992
>
>how about a store bought juicer?
>has anyone tried this? are they more/less efficent than a press?
I looked at the juicers too. My bet is you would be constantly
stopping and cleaning the very fine strainer, which would be a
pain for anything larger than a glass of juice. I'm wondering
how well they work.
>I am also looking for a good way to get the oil out of hemp seeds;
>something like a sunflower press.
I take it you're making some very hard cider.
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Date: Tue, 29 Sep 92 11:12:37 CDT
From: Doug Behm <DBEHM@UA1VM.UA.EDU>
Scott Bauer implied that ciders are availible by mail order. He listed various
brands that he had obtained. I have not seen any cider for sale since 84 or 85
and then in New Orleans. If there are mail order sources, could somebody post
them, please ?
Since apples grow poorly this far south, the only juice I can get is from a
store. Apples grow poorly because of heat and warm winters ( probably other
factors too), thus, it is hard to ferment anything except in Dec to March
when it is cooler. How sensitve is cider to warm temps ? Is it a function of
the yeast as in beer ?
Next, does cider have to be force carbonated ? or, can you add a little juice
or malt extract to prime and then bottle. Also, I noticed that someone said it
took a long time to ferment cider, 3 weeks ?, ferment out ? long maturation
time as in mead or barley wine?
Just a few questions to ponder.
(also, too hot to grow rasberries, it kills me to read about guys picking
2 or 3 pints on a whim to put in their brews. at the store, when in season,
$2.99 a demipint.)
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Date: Tue, 29 Sep 92 13:14:59 EDT
From: Jay Hersh <hersh@expo.lcs.mit.edu>
Subject: Re: Jake's question
>> This year I plan to forgo the malt extract and instead take a portion of
>> the cider, and boil it down. This will remove water, thus concentrating
>> the sugars. I will add this back into cider that has not been boiled
>> and ferment that with an Ale yeast.
>
>Hmm. How does this compare to apple jack, where some or most of the
>water in the hard cider is removed by freezing?
the difference is I am concentrating the cider to bump up the initial
gravity of the must, in apple Jack the water that is removed increases
the relative alcohol content, I am simply making a high sugar content
syrup from the cider rather than fortifying with malt or other sugar,
so there really is a difference here.
JaH
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